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Dietary fiber steamed bread

A technology of dietary fiber steamed bread and edible salt, which is applied in the field of dietary fiber steamed bread, which can solve the problems of affecting the fermentation effect, unpalatable whole wheat flour, and unpalatable taste

Active Publication Date: 2014-10-22
韦殿辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For more than 30 years, the country has not solved the problem of the balance of rice and flour. There are also reasons. The rice is not tasty with the skin on it, and the whole wheat flour is not good. It has the taste of bran, which is unacceptable.
[0003] With the improvement of health awareness, there are also bran steamed buns in the market, which are sporadic bran, which are just embellishments and cannot reach the daily intake (30 grams). The steamed buns on the market have too much bran, which affects the fermentation effect , the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]A kind of dietary fiber steamed bread, is made up of dough skin and dough filling, and the weight-number ratio of described dough skin and dough filling is 7: 3, wherein,

[0053] The noodle filling comprises the following raw materials in mass percentage: 32% of bran powder, 15% of white sugar, 2% of maltodextrin, 0.7% of natto powder, 1% of calcium carbonate, 0.3% of edible salt and 49% of water.

[0054] The mesh number of the bran powder is 90 mesh.

[0055] The preparation steps of dietary fiber steamed bread of the present invention are specifically as follows:

[0056] 1. First fry the bran until it has a fragrant taste, then crush it to 90 mesh to get bran powder.

[0057] 2. Raw material fermentation

[0058] Mix the following raw materials in mass percentages: 32% of bran powder, 15% of white sugar, 2% of maltodextrin, 0.7% of natto powder, 1% of calcium carbonate, 0.3% of edible salt and 49% of water to form a wet dough and keep it warm Box fermentation, th...

Embodiment 2

[0063] A kind of dietary fiber steamed bread, is made up of dough skin and dough stuffing, and the weight-number ratio of described dough skin and dough stuffing is 6: 4, wherein,

[0064] The noodle filling comprises the following raw materials in mass percentage: 35% of bran powder, 13% of white sugar, 1% of maltodextrin, 0.5% of natto powder, 0.5% of calcium carbonate, 0.4% of edible salt and 45% of water.

[0065] The mesh number of the bran powder is 80 mesh.

[0066] The preparation steps of dietary fiber steamed bread of the present invention are specifically as follows:

[0067] 1. First fry the bran until it has a fragrant taste, then crush it to 80 mesh to get bran powder.

[0068] 2. Raw material fermentation

[0069] Mix the following raw materials in mass percentages: 35% bran powder, 13% white sugar, 1% maltodextrin, 0.5% natto powder, 0.5% calcium carbonate, 0.4% edible salt, and 45% water to form a wet dough, keep warm Box fermentation, the temperature is co...

Embodiment 3

[0074] A kind of dietary fiber steamed bread, is made up of dough skin and dough stuffing, and the weight-number ratio of described dough skin and dough stuffing is 8: 2, wherein,

[0075] The noodle filling comprises the following raw materials in mass percentage: 30% of bran powder, 17% of white sugar, 3% of maltodextrin, 1% of natto powder, 1.5% of calcium carbonate, 0.2% of edible salt and 50% of water.

[0076] The mesh number of described bran powder is 100 mesh.

[0077] The preparation steps of dietary fiber steamed bread of the present invention are specifically as follows:

[0078] 1. First fry the bran until it has a fragrant taste, then crush it to 100 mesh to get bran powder.

[0079] 2. Raw material fermentation

[0080] Mix the following raw materials in mass percentages: 30% of bran powder, 17% of white sugar, 3% of maltodextrin, 1% of natto powder, 1.5% of calcium carbonate, 0.2% of edible salt, and 50% of water to form a wet dough and keep it warm Box ferm...

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PUM

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Abstract

The invention relates to a dietary fiber steamed bun. The steamed bun is characterized in that the steamed bun comprises a crust and stuffing and the weight ratio of the crust to the stuffing is 6-8:2-4, wherein the stuffing comprises raw materials, by weight, as follows: 30-35% of bran flour, 13-17% of white sugar, 1-3% of maltodextrin, 0.5-1% of natto powder, 0.5-1.5% of calcium carbonate, 0.2-0.4% of edible salt and 45-50% of water. The dietary fiber steamed bun tastes well and is beneficial to intestinal health.

Description

technical field [0001] The invention relates to a dietary fiber steamed bread. Background technique [0002] Modern people lack nothing in meat, eggs, milk, oil, vegetables, fruits, refined rice and fine noodles, except dietary fiber. If there is a lack of dietary fiber in daily life, people will be unhealthy and sick. Dietary fiber is the seventh essential nutrient for people. For more than 30 years, the country has not solved the problem of the balance between rice and flour. There are also reasons for this. Rice with its skin on is not tasty, and whole wheat flour is also not tasty, and it smells like bran, which is unacceptable. [0003] With the improvement of health awareness, there are also bran steamed buns in the market, which are sporadic bran, which are just embellishments and cannot reach the daily intake (30 grams). The steamed buns on the market have too much bran, which affects the fermentation effect , the taste is not good. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L1/307A23L7/104A23L33/20
Inventor 韦殿辉
Owner 韦殿辉